Wednesday, January 19, 2011

Easy Sauteed Heirloom Carrots and Maple Syrup

When I was a girl, I remember my father pulling carrots out of the ground from our garden in the backyard and making this easy and delicious sauteed carrots and maple syrup recipe -- its just 1 Weight Watchers Points Plus points per serving. The 1/4 cup of water helps keep the calories to a minimum while maintaining the rich and satisfying flavor of butter.

When serving guests, I go the extra mile (and expense) to buy a premium and local butter -- I like Vermont Butter and Cheese brand -- and the more expensive multicolored heirloom carrots.
I peel them for a pristine look.  But if its a family dinner, I'll use orange carrots from the farmers market that I scrub well but skip the step of peeling.

Sauteed Heirloom Carrots and Maple Syrup 
8 servings
2 pounds carrots, peeled and cut into coins (I used heirloom carrots in purple, yellow and orange)
2 T butter
2 T local maple syrup
1/4 cup water

Add all ingredients. Heat and cook covered for about 5 minutes. Stir and cook uncovered for another 5 minutes until liquid has reduced and carrots are cooked through. If carrots cook before the liquid is reduced, remove the carrots and set aside and reduce the liquid. Pour syrup reduction over the carrots and serve.

1 comment:

Anonymous said...

loved this recipe as a kid=)thank you for helping me remember how to make it!!